Team #
Team Members:
Judges:
2014 CULINARY PERFORMANCE TASK RUBRIC: FOOD PRESENTATION
Tasting & Presentation Rubric: Final Prepared Dish- Flavor, Body and Texture, Presentation, and Value.
STANDARDS
Body, Texture,
& Consistency
Flavor
PLC 8.0 Apply food preparation and cooking techniques to execute standard recipes for consumption.
PLC 7.0 Analyze and apply mathematical concepts to solve problems in culinary setting.
4-Exceeds
3-Meets
2-Nearly Meets
 Food has been cooked/prepared
 Food has been cooked/prepared
 Food is acceptable, but
properly.
 Based on the food item the
appropriate texture is experienced
when eaten.
 Food makes the proper sound
when chewed.
 Food is prepared so that the color
enhances it and is visually
appealing.
properly.
 Based on the food item, the
appropriate texture is
experienced when eaten.
 Food makes the proper sound
when chewed.
should have been cooked a
few minutes longer or should
have been removed from
cooking a few minutes
earlier,
 Food's improper
preparedness is evident
when chewed.
 Taste is unique, delectable, and
 Taste is delectable and savory.
 Use of common spices,
 Taste is palatable, not

Presentation
and Appeal
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Price
Date/Time:
savory.
Use of and the unique combination
of spices, seasonings, and/or
condiment choices enhance the
flavors.
Presentation of the food item is
unique and interesting. Proper use
of garnish.
Container selection adds to the
appeal of the food item.
Complementary shapes and
vibrant food color choices enhance
the presentation.
Served at the proper temperature.
Hot foods are hot, cold foods are
cold.
seasonings, and/or condiment
choices enhances the flavor of
the food item.

 Presentation shows plating of

the food item into the container
was done with care.
 Container selection is
appropriate for the food item.
 Food color and shapes are
complementary.
 Served at the proper
temperature. Hot foods are hot,
cold foods are cold.
 Price of food item was determined
 Price of food item was
using an appropriate pricing
method.
 The high quality and value of food
item justify the proposed price.
 Consideration of the competition,
customers, and location are noted
during price proposal.
determined using an appropriate
pricing method.
 Price of food item is fair and
comparable to other grab n go
offerings.
 Competition, customers, and/or
location are considered.
Head Judge signature:

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outstanding.
Appropriate use of common
spices, seasonings, and/or
condiments is evident in the
flavor.
Presentation is acceptable,
food color and shapes
choices appear unbalanced.
A different container should
have been chosen.
Food served close to proper
temperature. Hot foods
should have been hotter,
cold foods should have been
colder.
Price of food item was
determined using an
appropriate pricing method,
although mistakes were
made in the calculations.
 Proposed price is misleading
because of miscalculations.
 Competition, customers,
1-Does not meet
 Food texture is too hard or
too soft.
 Food is overcooked or
undercooked.
 Food cannot be eaten in its
current state.
 Food lacks flavor or flavor
is too intense.
 Inadequate use of spices,
seasonings, and/or
condiments is evident in
the flavor.
 Presentation lacks visual
appeal.
 Contents are presented in
a messy and hurried
manner.
 Food color and shapes are
distractions.
 Food served at an unsafe
temperature.

Price of food was not
determined by using a
pricing method.
 Proposed price based on
opinion of student chef.
 Competition, customers,
and/or location are
considered.
Team #
Team Members:
Judges:
2014 CULINARY PERFORMANCE TASK RUBRIC: FOOD PRESENTATION
and/or location are
considered.
Recipe Creation Rubric: Team creates new Grab N Go food item based on an original recipe .
STANDARDS
PLC 9.0 Develop
menus and
execute recipes
that meet the
needs of a
specific
customer.
ACF Standard 11
Menu planning
STANDARDS
PLC 9.0 develop
menus and
execute recipes
that meet the
needs of a
specific
customer.
ACF Standard 5
Food
preparation
5-Exceeds
4-Meets
3-Nearly Meets
2-Does not meet
 Concept menu consists of two
 Concept menu consists of two
 Concept menu consists of
 Concept menu
new and unique Grab N Go food
items. (Food item not currently
offered)
 The culinary team described how
Hawaii's domestic and
international visitors and the local
employees were considered when
the menu was created.
 Type of food and shelf life were
also considered.
new or improved Grab N Go food
items. (Item can be an improved
versions of food items currently
offered)
 The culinary team described
how Hawaii's domestic and
international visitors and the
local employees were considered
when the menu was created.
 Shelf life was also considered.
two Grab N Go food items
similar to what is currently
offered.
 Slight modifications made to
the food item.
 Change in bread type,
dressing, or condiments, etc.
 The culinary team explained
that the local residents and
employees were the source
of inspiration for the menu.
consists of two Grab
N Go food items that
are currently offered.
 No improvements or
changes made to the
food item.
 No specific target
market was
considered when the
menu was created.
3-Exceeds
 Food item is unique compared to
what is currently being offered.
2-Meets
 Food item is new compared to
what is currently offered.
1-Nearly Meets
 Food item is similar to what
0-Does not meet
 Food item is the same as
is currently offered.
what is currently offered.
 A detailed explanation of
 An explanation of ingredients and
 A brief explanation of
 An attempt is made to give
ingredients and why food item
was selected is given.
 Recipe is original and unique.
why food item was selected is
given.
 Recipe is original or has been
significantly modified from what
is currently offered.
ingredients and why food
item was selected is given.
 Changes are made to the
recipe, but are not
significant.
an explanation, but the
student is unable to list the
ingredients or explain why
the food item was
selected.
Out of 24 Total Points
TOTAL Team Score
Date/Time:
Head Judge signature: